Five Bean Chicken Chilli

Ever since I was diagnosed with diabetes, I've had to find new ways to enjoy my favorite meals. One of my loves is good old hot Chilli. Since I can't use beef, and even ground turkey has a little bit of a fatty cook off, I decided to make my normal Chilli and switch it up a little. This time I used boneless skinless chicken breast,  cooked it in a covered pan so that it wouldn't dry out, and chopped it really fine. I also added a link of finely sliced smoked sausage for a flavor element. The rest was just adding the beans, spices, and sauce. Here are the things you will need:

3 boneless skinless chicken breasts
1 link of smoked sausage
1 LG can of tomato sauce
1 can of pinto beans
1 can of kidney beans
1 can of canellini beans
1 can of Chilli beans
1 can of black beans
1/4 cup Chilli powder
2 tbsp cumin
2 tbsp garlic powder (not salt)
1 1/2 tsp Adobo powder
1 tbsp Mexican oregano
1 tbsp hot sause
1 tbsp black pepper
1 cup bread crumbs

There is no salt in this recipe as the beans offer plenty of sodium. You won't miss it. Pre-cooked the chicken in a covered pan so that it doesn't dry out. Remove and chop into very fine pieces as stated above. Cut sausage link in half lengthwise and then very thin on each half. Add this mixture to a slow cooker. Add the beans, and tomato sauce and stir to mix everything together. Add the spices and hot sauce and mix again. Set the slow cooker on high for about 4 hours and set to low for another 2. After the time is up, Turn off the heat and add the bread crumbs and stir.  This will thicken the Chilli to a heavy stew like consistency. Add a dollop of sour cream and some shredded cheese and eat it with some cornbread or garlic bread. Very simple, virtually no setup  difficulty and you have dinner when you want. Just start it in the morning and let it ride.  Slow cooker recipes are numerous.  This will be a good addition to my arsenal. Enjoy it.

Quick-Q Sauce

Here is a quick bbq sauce that I make at home very often. It's very simple, and quick and it's mixed in a solo cup. No cooking involved. Takes 5 minutes. It also tastes better than bottled sauces and uses no hfcs.
Here are your ingredients.

1 solo cup (any color)
Natural organic Ketchup
Dijon mustard
Apple Cider Vinegar
Worcestershire Sauce
Cayenne pepper/Sriracha sauce
Molasses
White sugar
Garlic powder
Chilli powder
Onion powder
Salt
Pepper
Smoked paprika

Start off by filling a cup 1/3 way up with ketchup. Add 2 tbsp mustard, 1/4 cup vinegar, 2 tbsp worcestershire, 1 tsp hot sauce of your choice, 1 tbsp molasses, 1/4 cup sugar, tsp each garlic powder, onion powder, 1 tbsp Chilli powder, 2 pinches of salt, 1 tsp pepper, and 1/2 tsp of smoked paprika. Mix with a spoon in the cup. Ready to go, no cooking needed. Put it on chicken, bbq pork, burgers, sausages, anything you want. It's easy, quick, and delicious. And with no artificial crap. If you have any questions about any sauce, I can help you make your own. I make homemade dressings, sauces, glazes, marinades, and many other liquid delights.

Rojoverde salsa

Love to try out new recipes and this is one I saw on TV the other day with a light variation on it. Since it's red and green salsa mixed I just named it rojoverde. Involves a blender, a covered pan and a rather short list of ingredients

5 medium size tomatillos
5 sprigs of cilantro
2 cloves of garlic
1 lime
1 jalapeño pepper
1 can Rotell tomatoes
1/2 large white onion
1/4 cup of water.
1tbsp olive oil

Place pan on medium high heat and drizzle in olive oil. Peel the tomatillos and wash them with warm water to remove sticky outer coating of them. Add them whole to pan and add quartered onion, both cloves of unpeeled garlic, and whole jalapeño pepper. Cover and simmer on medium high heat for seven minutes. Remove lid and add tomatoes, mix in, and replace cover for another 4-5 minutes. Turn heat off and transfer everything to blender.  Remember to remove the garlic peels. Add juice of 1 lime, cilantro, 1/4 cup water, and about a tbsp of salt for seasoning. Pulse in blender for about 10 seconds. Remove blender cover and add salt to taste.
Your product should be green and red, have little bit of heat and a very fresh roasted taste. Place it on chips, nachos, tacos, burritos, burgers, and anything you like.  It's easy, mildly quick, and wonderfully tasty.

2 Hour Chicken Chilli

One of the things I've done in my absence of eating beef is finding ways to make chicken, really, really well. One of them being chicken Chilli.  Here's the things you'll need:

3 boneless/skinless chicken breasts
2 cans light red kidney beans
1 bag frozen corn
1 large can Tomato sauce
1 can stewed tomato
Chilli powder
Cumin
Garlic powder
Onion flakes
Red pepper flake
Salt
Adobo
1 packet of sauzon

Coat and dust chicken with Chilli powder and garlic powder and cook in a pan. Once you flip the chicken over, pour all the other ingredients in. Cover the pan, turn the heat down and simmer on medium low for 2 hours. Once the two hours is up,  break up the chicken. Let rest for 15 minutes. Top with cheese and sour cream.
Good to go!!!